Boston Butt (Pulled Pork @ 265° Smoker Temp)
There are many ways to Smoke Pulled Pork, But I don’t like to do overnight Smokes, so since this Butt was 9.2 pounds, I figured I’d try to get it done for Supper (about 4 to 5PM).
Knowing I could easily “hold” it if it finishes to early, I got up at 4:15 AM and started my MES 40 at 4:20. It was 32° on my Front Smoking Porch!
I set it at a Temp that would give me a True 265° with my Accurate Maverick ET-732.
I also filled my AMNPS with Hickory Pellets, and as always, lit one end.
Meanwhile, while that stuff heats up, I’ll tell you about what happened before Smoking Day:
So a few days earlier, I saw the lowest price I’ve seen in my entire 9 year Smoking History, as "Weis" Market had Pork Butts for 97¢ a pound.
Butts are always at least $2 per pound, and usually $3 or even more!!
Since Mrs Bear was going there anyway, I told her to get me 3 Butts at about 8 lbs each. She brought me 3 butts at about 8, 9, and 10 lbs. (Good Girl)
I decided to Bag & freeze the smaller one for another time, Split the biggest one for Buckboard Bacon, and make some Pulled Pork from the 9.2 pounder.
Prepping the 9.2 pound Butt:
Rinse, pat dry, coat with Yellow Mustard, Apply Rub, put on Wire Cooling Rack in a Foil Pan.
Cover with Plastic Wrap.
Put in Fridge for overnight rest.
Smoking Day: (32° outside @ 4:20 AM)
4:20 AM——Preheat MES at 265°, Fill AMNPS with Hickory Pellets, and Light one end.
5:00 AM——Put Meat Pan on Rack #2 of my 6 rack MES, and AMNPS on right end of my bottom rack (pull dumper out 3” & rotate 180°).
8:00 AM——Sterilize my clean Maverick probe with alcohol wipe, and insert probe into center of Roast. IT is 106°.
8:30 AM——IT is 122°.
9:00 AM——IT is 135°.
9:30 AM——IT is 145°.
10:00 AM—-IT is 152°.
10:30 AM—-IT is 160°.
11:00 AM—-IT is 165°.
11:30 AM—-IT is 168°.——Add 8 ounces of Apple Juice, and Cover Butt & Pan with Double Foil.
12:00 PM—-IT is 171°.
1:00 PM——IT is 183°.
1:45 PM——IT is 192°.
2:30 PM——IT is 198°.
3:00 PM——IT is 200°.——Turn heat down to 150°.
4:00 PM——IT is 198°.——Remove from Smoker.
Remove Bone from Roast, Pull Butt, save pan juices in fridge.
Time to eat!!!
Note: I only got 7 hours out of my full AMNPS of Hickory pellets, due to the higher heat than I normally use, and the Wind, but that was actually perfect, just in time for adding Juice & Foiling the Butt.
Thanks for Dropping by!
Bear
Three Little Pigs! About 8, 9, and 10 pounds @ 97¢. Middle one this time:
Nice 9.2 pound Pork Butt:
Cross-hatch cut into meat:
Covered with Yellow Mustard:
Covered with Rub, and put on Wire cooling rack, in a Foil Pan:
AMNPS filled with Hickory pellets & one end lit:
Old Glory shows how Windy the 32° Air was @ 4:30 AM.
Butt occupying Rack position #2 of my 6 rack MES 40:
Butt ready for Foiling:
Fresh from Smoker with nice Bark & lots of Liquid Gold in the pan:
Ready to be Pulled. Gotta try Bear Jr's "Bear Claws":
Bone came out nice & clean:
Pulled Real Easy:
Lots of Bark in Bear's first Sammy. Mrs Bear's Special Sauce + Frank's used:
First half of Bear's Supper:
Second half of Bear's Supper:
Packed for Fridge. Left container for Bear & Mrs Bear----Right container is for Bear Jr & His Wife:
There are many ways to Smoke Pulled Pork, But I don’t like to do overnight Smokes, so since this Butt was 9.2 pounds, I figured I’d try to get it done for Supper (about 4 to 5PM).
Knowing I could easily “hold” it if it finishes to early, I got up at 4:15 AM and started my MES 40 at 4:20. It was 32° on my Front Smoking Porch!
I set it at a Temp that would give me a True 265° with my Accurate Maverick ET-732.
I also filled my AMNPS with Hickory Pellets, and as always, lit one end.
Meanwhile, while that stuff heats up, I’ll tell you about what happened before Smoking Day:
So a few days earlier, I saw the lowest price I’ve seen in my entire 9 year Smoking History, as "Weis" Market had Pork Butts for 97¢ a pound.
Butts are always at least $2 per pound, and usually $3 or even more!!
Since Mrs Bear was going there anyway, I told her to get me 3 Butts at about 8 lbs each. She brought me 3 butts at about 8, 9, and 10 lbs. (Good Girl)
I decided to Bag & freeze the smaller one for another time, Split the biggest one for Buckboard Bacon, and make some Pulled Pork from the 9.2 pounder.
Prepping the 9.2 pound Butt:
Rinse, pat dry, coat with Yellow Mustard, Apply Rub, put on Wire Cooling Rack in a Foil Pan.
Cover with Plastic Wrap.
Put in Fridge for overnight rest.
Smoking Day: (32° outside @ 4:20 AM)
4:20 AM——Preheat MES at 265°, Fill AMNPS with Hickory Pellets, and Light one end.
5:00 AM——Put Meat Pan on Rack #2 of my 6 rack MES, and AMNPS on right end of my bottom rack (pull dumper out 3” & rotate 180°).
8:00 AM——Sterilize my clean Maverick probe with alcohol wipe, and insert probe into center of Roast. IT is 106°.
8:30 AM——IT is 122°.
9:00 AM——IT is 135°.
9:30 AM——IT is 145°.
10:00 AM—-IT is 152°.
10:30 AM—-IT is 160°.
11:00 AM—-IT is 165°.
11:30 AM—-IT is 168°.——Add 8 ounces of Apple Juice, and Cover Butt & Pan with Double Foil.
12:00 PM—-IT is 171°.
1:00 PM——IT is 183°.
1:45 PM——IT is 192°.
2:30 PM——IT is 198°.
3:00 PM——IT is 200°.——Turn heat down to 150°.
4:00 PM——IT is 198°.——Remove from Smoker.
Remove Bone from Roast, Pull Butt, save pan juices in fridge.
Time to eat!!!
Note: I only got 7 hours out of my full AMNPS of Hickory pellets, due to the higher heat than I normally use, and the Wind, but that was actually perfect, just in time for adding Juice & Foiling the Butt.
Thanks for Dropping by!
Bear
Three Little Pigs! About 8, 9, and 10 pounds @ 97¢. Middle one this time:
Nice 9.2 pound Pork Butt:
Cross-hatch cut into meat:
Covered with Yellow Mustard:
Covered with Rub, and put on Wire cooling rack, in a Foil Pan:
AMNPS filled with Hickory pellets & one end lit:
Old Glory shows how Windy the 32° Air was @ 4:30 AM.
Butt occupying Rack position #2 of my 6 rack MES 40:
Butt ready for Foiling:
Fresh from Smoker with nice Bark & lots of Liquid Gold in the pan:
Ready to be Pulled. Gotta try Bear Jr's "Bear Claws":
Bone came out nice & clean:
Pulled Real Easy:
Lots of Bark in Bear's first Sammy. Mrs Bear's Special Sauce + Frank's used:
First half of Bear's Supper:
Second half of Bear's Supper:
Packed for Fridge. Left container for Bear & Mrs Bear----Right container is for Bear Jr & His Wife:
Last edited:
